Stephen Harris: Lamb's liver with bacon and onion gravy

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One of the best things about becoming a chef and owning my own pub has been never having that Monday morning feeling. For me it was really that Sunday evening feeling when I worked in an office – an existential crisis that would descend on me while watching something like a costume drama. Suddenly I would get a sinking feeling in my stomach and the rest of the evening would be spent in a vague depression.

Although that feeling has never dogged me since becoming a chef, it has been replaced by that Tuesday morning feeling. Rather than being depressed, it is more about a panic.

The pub closes on Sunday night and we have Monday off before reopening for Tuesday lunch. This means that we have to get...